Although I did not grow up eating black beans, I now really enjoy them and I have come to absolutely love this recipe! Whenever I make them, my husband asks for more! Last week I had to make them two days in a row because one day simply wasn’t enough for him. I like to use dried beans because they taste more natural than canned beans but I have tried this recipe using both types of beans. You can definitely use canned beans but you should make some adjustments to the recipe (see note below). Dried beans need to be cooked longer and you need to soak them overnight. I think it is worth the additional time and once you make it with dried beans, I know you will too!
Ingredients
Yields 2-3 servings
- 1/2 cup of dried black beans (previously soaked in 2 cups of cold water overnight)
- 3 tbsp olive oil
- 1/2 yellow onion diced
- 1/3 green bell pepper diced
- 1/4 tbsp minced garlic
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups cold water
Directions
1. Soak 1/2 cup of dried beans in 2 cups of cold water overnight.
2. In a pot, heat up 3 tbsp of olive oil over medium-high heat. Saute diced onion, diced pepper, and bay leaves for approximately 5 min, stirring frequently. Add minced garlic and saute for an additional 3-5 min.
3. Add the beans with the water that they were soaked in.
4. Add the oregano, salt, pepper and reduce to medium heat.
5. Add 2 more cups of water. Once boiling, reduce heat to low and cook for approximately 5 hours. Beans will be soft and water will reduce.
Note: If using canned beans, drain and rinse before cooking. Reduce salt to 1/2 tsp and dry oregano to 2 tsp.
Kosher Latina 